Thai Lasagna
A fusion of Italian lasagna and Thai flavors, featuring tempeh and eggplant.
Ingredients
- ●8 ounces tempehcrumbled
- ●2 medium eggplantsliced
- ●8-10 lasagna noodles
- ●2 tablespoons Thai red curry paste
- ●1 cup coconut milk
- ●2 tablespoons brown sugar
- ●1 tablespoon fish sauce (optional)or to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions.
- 3
In a large skillet, heat 1 tablespoon of oil over medium heat.
- 4
Add crumbled tempeh and cook until golden brown.
- 5
Add sliced eggplant and cook until tender.
- 6
Stir in Thai red curry paste and cook for 1 minute.
- 7
Add coconut milk and brown sugar, and stir to combine.
- 8
Bring the mixture to a simmer and let cook for 5 minutes.
- 9
In a large baking dish, create a layer of tempeh and eggplant mixture.
- 10
Add a layer of cooked lasagna noodles on top.
- 11
Repeat the layers, ending with a layer of noodles.
- 12
Cover with foil and bake for 30 minutes.
- 13
Remove the foil and bake for an additional 10-15 minutes.
- 14
Let the lasagna rest for 10 minutes before serving.